A great salad begins with a great dressing. For my grilled chicken salad, the finishing touch is a creamy, vibrant purple-blue blueberry vinaigrette. I like to use blueberry balsamic vinegar for extra depth, but a good balsamic works well too. If you don’t feel like grilling, leftover roasted or rotisserie chicken makes an excellent substitute. This vinaigrette ties everything together with bright fruitiness and balanced acidity.
This blueberry vinaigrette is smooth, slightly sweet, and pleasantly tangy, with a rich purple color that makes any salad pop. It’s easy to make using fresh or thawed frozen blueberries, a splash of blueberry balsamic (or regular balsamic), good oil, and a few pantry staples. Blend until silky and strain if you prefer a smoother texture. Use it on mixed greens, grain bowls, roasted vegetables, or as a bright finishing sauce for grilled meats—it’s a noticeable upgrade over store-bought dressings.
Why You’ll Love This Recipe
- Fresh or frozen blueberries — both work equally well.
- Quick and simple — puree in a blender and strain for a silky finish.
Blueberry Vinaigrette Ingredients
- Blueberries — fresh or frozen (thaw first).
- Oil — extra virgin olive oil or avocado oil.
- Vinegar — blueberry balsamic for extra flavor or regular balsamic.
- Honey — optional, to taste.
- Shallot — finely chopped, optional for savory depth.
- Salt & pepper — to taste.
See the recipe card below for exact measurements and serving information.
How to Make Blueberry Vinaigrette
If using frozen blueberries, thaw and drain any excess liquid so the dressing isn’t watery. Add the oil, blueberries, vinegar, honey (if using), shallot (optional), salt, and pepper to a blender and puree until smooth. For an extra-silky texture, pour the blended dressing through a fine mesh strainer to remove bits of skin. Taste and adjust sweetness or acidity as needed.
Chef’s tip: This dressing has the bright-sweet balance of a gastrique—fruit reduced with vinegar—so it pairs beautifully with both salads and savory proteins. If your dressing thickens after refrigeration, thin it with a little water or a splash of balsamic vinegar and whisk or shake until smooth.
Serving Suggestions
- Grain bowls — drizzle over quinoa, farro, or wild rice with arugula, goat cheese, and walnuts.
- Grilled meats — pairs nicely with grilled chicken, pork tenderloin, or pan-seared duck.
- Cheese boards — serve a spoonful alongside goat cheese or brie for color and contrast.
- Dessert drizzle — make a sweeter version and use it over vanilla ice cream, Greek yogurt, or pound cake.
Keep extra dressing refrigerated in a sealed jar for up to five days; shake well before using.
Recipe FAQs
Stored in a sealed jar in the refrigerator, the vinaigrette keeps for up to 5 days. Stir or shake before serving.
Yes. Thaw frozen blueberries and drain any excess liquid to prevent a watered-down dressing.
Absolutely. Add honey or a simple syrup a little at a time to reach your preferred sweetness, depending on how tart the berries are.
More Recipes With Berries
Berries are versatile and delicious, whether fresh or frozen. Use them in smoothies, parfaits, sauces, salads, and desserts to add brightness and natural sweetness.
-
Easy Strawberry Panna Cotta with Strawberry Sauce
-
How to Make Greek Yogurt Parfaits
-
Fast and Fresh Strawberry Coulis
-
Raspberry Smoothie (High Protein & Easy)
Did You Make This Recipe?
If you try this blueberry vinaigrette, please leave a comment and rating. Feedback from readers helps others decide and it’s always appreciated.
Recipe
Blueberry Vinaigrette
Sally Cameron
Equipment
- blender
Ingredients
Blueberry Vinaigrette (about ½ cup)
- ¼ cup blueberries (fresh or frozen, thawed)
- 2 tablespoons blueberry balsamic vinegar (or regular balsamic)
- 2 teaspoons honey (optional if using regular balsamic)
- 1 teaspoon finely chopped shallot (optional)
- 2 pinches sea salt
- 2 pinches ground black pepper
Instructions
- Place oil, blueberries, vinegar, honey (if using), and shallot into a blender and puree until smooth. Pour through a small fine strainer to remove bits of blueberry skin if desired. Season with salt and pepper to taste.
- For the grilled chicken salad: pound chicken breasts to an even thickness, season with salt, pepper, and granulated garlic, and drizzle with oil.
- Heat a grill or grill pan to hot and oil the grates. Grill chicken with one end facing 10:00 for about 2 minutes, rotate so that end faces 2:00 and grill 2 more minutes to create crosshatch marks. Flip and grill until cooked through (165°F / firm to the touch). Let rest, then slice or dice for the salad.
- Arrange salad greens on plates, divide the chicken and any other toppings between plates, and serve the vinaigrette on the side—about a few tablespoons per person. Store extra dressing refrigerated.
Notes
Extra dressing will thicken after refrigeration. Thin with a little water or a splash of balsamic and whisk or shake to loosen.
Adjust sweetness with honey or simple syrup to taste depending on the tartness of your berries.
Nutrition
Calories: 220 kcal | Carbohydrates: 14 g | Protein: 25 g | Fat: 7 g | Sugar: 10 g | Fiber: 2 g
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